SECTION FIVE: MAINTAINING
YOUR NEW GRILL
1) CREOSOTE AND GREASE: Formation and need for removal.
When wood pellets are burned slowly, they produce tar and other organic vapors that
combine with expelled moisture to form creosote. The creosote vapors condense in
the relatively cool flue exhaust of a slow burning fire. As a result, creosote
accumulates on the flue lining. When ignited, creosote makes an extremely hot fire.
Airborne grease particles will travel through the cooking chamber and some of this
airborne grease will accumulate on the flue lining, similar to the creosote, which could
be contributory to a fire.
The flue exhaust should be inspected at least twice a year to determine when a
creosote and/or grease buildup has occurred.
Also, grease drippings from the food will fall onto the Grease Drain Pan and be
channeled into the Grease Drain and then out of the Grill through the Grease Drain
Tube, to be collected in the Grease Bucket. Grease will accumulate in all of these
locations.
The Grease Drain, the Grease Drain Tube and the Grease Bucket should be
inspected at least twice a year for signs of grease buildup.
When creosote or grease has accumulated, it should be removed to reduce the risk
of fire.
Cleaning Grease from your Grill:
DANGER! Turn the Switch OFF (o) and disconnect the Power Cord.
1) Change the aluminum foil on the Grease Drain Pan frequently. Periodically, clean
the grease out of the V-shaped Grease Drain and Grease Drain Tube and off of the
interior surfaces of the Grill. Empty the Grease Bucket occasionally and line with
aluminum foil for easy clean-up. It is easier to clean off accumulated grease when
the Grill is warm. BE CAREFUL NOT TO BURN YOURSELF. If too much grease is
allowed to build up on the Grease Drain Pan and in the V-shaped Grease Drain, or
is allowed to plug the Grease Drain Tube, a grease fire could result. We recommend
cleaning these locations regularly.
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